B-garlic 20 g

This fermented black garlic is 20 times more active and beneficial than regular garlic. Everyone knows about the great benefits of garlic, but eating it in large quantities is quite problematic due to its pungent odor and long, unpleasant aftertaste. But what makes black garlic unique is that, while retaining all its beneficial qualities, it is so pleasant to the taste that it can be consumed either independently or as an additive to any dish.

Beneficial properties of black garlic:

* heals the cardiovascular system as a whole - resists atherosclerosis, increases the elasticity of blood vessels, stimulates the work of the heart muscle, normalizes blood pressure;

* helps improve the functioning of the digestive tract, heals the liver, accelerates metabolism and prevents obesity;

* is a natural sweetener and is indicated for diabetics;

* has a rejuvenating effect on the body as a whole, thanks to the ability to influence the process of cell growth and division;

* numerous scientific studies have confirmed the beneficial effects of black garlic on the immune system;

* thanks to its antibacterial properties, it helps fight various inflammatory diseases, increases resistance to colds, and relieves fatigue.

How to cook black garlic at home?

Preparing black garlic is quite simple, but it requires a lot of time and a lot of money.

Take a whole head of garlic (not peeled) and place it in a heat-resistant bowl. The dishes themselves with garlic inside are carefully wrapped in foil to prevent the penetration of harmful organisms. Then it is placed in the oven at 60 degrees and left in it for 40-60 days.

It's very simple, but it's better to buy a finished product.

The fermentation process that fresh garlic undergoes transforms its nutritional elements into even more accessible and beneficial ones for our body.

For example, allicin contained in garlic undergoes natural decomposition during its fermentation and turns into S-allyl cysteine (SAC). And this, guys, is one of the most powerful antioxidants in nature, with anti-inflammatory and antifungal effects.

Black garlic also contains large amounts of calcium, magnesium, iron and sulfur.

Uses of black garlic in cooking

Black garlic is an incredibly aromatic and unusually tasty food ingredient. Its consistency resembles marmalade. It tastes sweet, like toffee, and the aroma is simply magical. Garlic tenderness itself. It completely lacks the familiar pungent garlic smell. On the contrary, it is gentle and pleasant, but at the same time dominant, with a pronounced umami taste.

Black garlic can be added anywhere:

-Bread spreads. For example, butter with grated cloves of black garlic. Instead of butter, you can use cream cheese or ricotta cheese.

-Bean hummus with garlic clove.

-Tapas with vegetables and seafood.

-Additive to beef burger.

-You can add a clove of this garlic to mashed potatoes.

-Eggplant caviar with black garlic - super.

-You can prepare a marinade for meat with a couple of cloves of garlic.

-Mushroom sauce with black garlic will also be incredibly tasty.

-Even chocolate cookies with a drop of this miracle of garlic...

How to store

Store black garlic in a tightly closed jar in a cool, dark place. It will last almost six months in the refrigerator. Out of the refrigerator for a little over a month.